Oyster Mushroom Tacos with Avocado Almond Crema
by Terry Hope Romero author, Salad Samurai
Serves 2-3 Time: 20 minutes
Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings.
1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos!
2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use.
3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover.
4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately!
1 pound oyster mushrooms, trimmed and pulled apart
Smoke n’ Spice Rub
Olive oil cooking spray
2 tablespoons sliced almonds
1 avocado, cut into cubes
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro (optional)
½ teaspoon salt
4 corn tortillas
2 cups shredded Romaine lettuce
1 small carrot, shredded
1 small red onion, sliced paper-thin
Smoke n’ Spice Rub
2 tablespoons smoked sweet paprika
2 teaspoons organic sugar
1 teaspoons black pepper
1 teaspoons onion powder
1 teaspoon celery seeds
1 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper